Lv51
1030 积分 2024-09-04 加入
Enhancing Gel Network Structure and Flavor of Low-Salt Surimi via Microwave Heating-Assisted L-Lysine Treatment
1小时前
待确认
Changes of protein secondary structures of pollock surimi gels under high-temperature (100 °C and 120 °C) treatment
1小时前
待确认
Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage
23天前
已完结
Effects of different NaCl concentrations on self-assembly of silver carp myosin
25天前
已完结
Effect of sodium bicarbonate and sodium chloride on aggregation and conformation of pork myofibrillar protein
26天前
已完结
Mechanical Models of Compression and Impact on Fresh Fruits
28天前
已完结
The migration and loss of water in emulsified surimi gels prepared with different phase states of lipids: Effect of freeze‐thawing treatments
30天前
已完结
Impact of dynamic high-pressure microfluidization on conformation and gel properties of peanut protein isolates
1个月前
已完结
Effects of different NaCl concentrations on self-assembly of silver carp myosin
2个月前
已完结
Effects of different protein cross-linking degrees on physicochemical and subsequent thermal gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles
2个月前
已完结
皖公网安备34019202002308
